Honestly I know it’s been awhile since I have posted, I guess that means I found a great recipe worthy of posting again. Seriously, this pie is made with tofu! Can you believe it? It’s a chocolate cream pie made with tofu rather than heavy cream. It is equally delicious but packed full of protein and none of that unhealthy fat, except from the dark chocolate and marshmallows of course. This is a delicious and quite easy recipe for a very pretty good looking and scrumptious pie. Perfect for any upcoming holiday get-togethers! I hope you will give it a try!
Ingredients:
Graham cracker crust (store bought or made with 1 cup graham cracker crumbs, 1/4 cup melted butter, 1/4 cup sugar all combined together, pressed into pie pan, baked at 350 for 7 minutes)
12.3 ounce silken or firm tofu
1 Tbsp Cocoa Powder
1/4 cup powdered sugar (other sweetener can be used, i.e. honey)
1 Tbsp strong liquid coffee
1 tsp vanilla extract
1/8 tsp salt
2 cups semi sweet chocolate chips, melted (either on stove or microwave-do not scald)
2 cups small marshmallows (or use large but halved)
Directions:
- Combine the tofu, cocoa powder, sweetener, coffee, vanilla extract, salt, and chocolate in a food processor and blend on high until super smooth, about 2-3 minutes. Pour over pie crust and level out with spatula.
- Turn on oven broiler to high. Place a layer of marshmallows over the top of the chocolate pie. Put entire pie into the oven with broiler on until marshmallows get toasted, no longer than one minute (make sure you watch through oven window so as to guarantee it does not burn – it happens fast). Remove promptly and set aside.
- Place pie in fridge to cool for at least 2 hours or overnight until ready to serve, Enjoy!!!!!
